This pantry-friendly vegan stew features a hearty mix of beans, mushrooms and kale in a spice-infused tomato based sauce.
Spicy 3-Bean Kale Stew
1/4 cup olive oil
1 large yellow onion, diced
3 celery ribs, chopped
4 garlic cloves, chopped
1/2 pound cremini mushrooms, sliced
2 tablespoons paprika
2 teaspoons ground turmeric
1 teaspoon dried oregano
1 teaspoon cayenne
1 cup vegetable broth
1 tablespoon pure maple syrup
1 (796 mL) can whole peeled San Marzano tomatoes
1 (540 mL) can navy beans, drained/rinsed
1 (398 mL) can black eyed peas, drained/rinsed
1 (398 mL) can butter beans, drained/rinsed
1 large kale bunch, stems removed/coarsely chopped
Chopped cilantro, to garnish
Sea salt and cracked pepper, to taste
Heat olive oil in a large saucepan or pot over medium-high heat.
Add onion, celery and mushrooms, season with salt and pepper. Cook for 3-4 minutes, until onion and mushrooms begins to brown.
Add garlic and spices; cook for 1 minute, until fragrant.
Add tomatoes, breaking them up as you go, broth, beans and maple syrup; bring to a boil. Simmer for 45 minutes (or until desired consistency), then stir in kale. Cook for 3 minutes. Season to taste with salt and pepper.
Serve garnished with cilantro.
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